The effects of banana peel preparations on the properties of banana peel dietary fibre concentrate

Abstract

Four different preparation methods of banana peel, dry milling, wet milling, wet milling and tap water washing, and wet milling and hot water washing were investigated on their effects on the chemical composition and properties of the banana peel dietary fibre concentrate (BDFC). The dry milling process gave the BDFC a significant higher fat, protein, and starch content than the wet milling process, resulting in a lower water holding capacity (WHC) and oil holding capacity(OHC). Washing after wet milling could enhance the concentration of total dietary fibre by improving the removal of protein and fat. Washing with hot water after wet milling process caused a higher loss of soluble fibre fraction, resulting in a lower WHC and OHC of the obtained BDFC when compared to washing with tap water. Wet milling and tap water washing gave the BDFC the highest concentration of total and soluble dietary fibre, WHC and OHC.

Keywords

• banana peel
• dietary fibre
• wet milling
• dry milling
• functional properties